A Salmonella outbreak linked to ground beef, in some cases eaten raw, was the source of the ninth-largest multi-state food poisoning outbreak of 2013. Twenty two people in six states were sickened in the outbreak which began in late December 2012 and ended in March, about half of them required hospitalization.
Health investigators concluded that ground beef produced by Jouni Meats Inc. of Sterling Heights, Mich. and Gab Halal Foods of Troy, Mich. were the likely source of the outbreak. Both establishments issued recalls.
By state the case count was as follows: Arizona (1), Illinois (2), Iowa (1), Michigan (9), Pennsylvania (1), and Wisconsin (8). Six of case patients in Michigan became ill after eating raw beef kibbeh at a restaurant on Dec. 7 and 8, 2012. Kibbeh, a Middle Eastern dish made from ground meat, is sometimes served raw. The Centers for Disease Control and Prevention (CDC) recommends that consumers do not eat raw ground beef. Ground beef should be cooked to an internal temperature of 160˚ F. Using a meat thermometer is the only way to tell if meat has been cooked properly.
Salmonella can cause a serious, sometimes life-threatening illness called salmonellosis. Young children, seniors, pregnant women and others with compromised immune systems are most at risk. Symptoms of salmonellosis include fever, vomiting and diarrhea usually developing 12 to 72 hours after exposure and lasting up to a week. Check Food Poisoning Bulletin each day as we count down the largest multi-state foodborne illness outbreaks of 2013. Coming tomorrow: #8.
